Apple Schmarren

Name: Apple Schmarren
Ingredients: the yolks of three eggs; a tablespoon of sugar; a cup of thin cream; four tablespoons of flour; the grated rind of a lemon; two cooking apples, chopped fine

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1354Calories

28 gProtein

93 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories1354 kcal

Protein28 g

Carbohydrates93 g

Fiber4.7 g

Sugars49 g

Total Fat99 g

Saturated Fat53 g

Monounsaturated Fat23 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol799 mg

Sodium262 mg

Potassium801 mg

Calcium251 mg

Iron4.6 mg

Magnesium55 mg

Phosphorus504 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D3 mcg

Vitamin C14 mg

Vitamin A247 mcg

Vitamin E1.8 mg

Vitamin K8.2 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.7 mg

Folate121 mcg

Choline453 mg

Caffeine0 mg

Water566 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 66. The excerpt below is the record exactly as published.

APPLE SCHMARREN— GERMAN Beat the yolks of three eggs well with a tablespoon of sugar and a cup of thin cream. Stir in four tablespoons of flour and the grated rind of a lemon and, when smooth, add two cooking apples, chopped fine

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